Today’s recipe is sure to “wow” all of your guests on Christmas morning. We created a dish that is for everyone’s taste buds but most importantly; food inclusive to everyone’s dietary restrictions! 😊In this dish, we made a crescent shaped “wreath”, stuffed with breakfast sausage, mushrooms, peppers, onions and non-dairy cheese.
I love this crescent shaped dough because it can be stuffed with so many different options. Just think of the endless possibilities, such as, Italian meats, pepperoni pizza, buffalo chicken dip, eggs and bacon. Or you can go sweet and stuff with chocolate hazelnut spread and fruit; sprinkled with powdered sugar.
So whatever way you enjoy it may your memories made around your breakfast table be Merry!!!
Author
Nicole Matt (@ninis_glutendairyfree_eats)
Ingredients
Geefree Pastry dough package; thawed
1 lb. of all natural ground breakfast sausage
½ cup of diced onion
½ cup of diced mushrooms
½ cup of diced green peppers
2 heaping tablespoons of dairy free plant butter
1 cup of dairy free shredded mozzarella cheese
1 tablespoon of salt and pepper
1 tablespoon of minced garlic
1 egg; for egg wash
Directions
Heat oven to 350 degrees Farenheit
Roll out half of the GeeFree pastry dough on a piece of parchment paper; sprinkled with gluten free flour.
Cut into 8 triangles with a pizza cutter, set aside.
Roll out second half of GeeFree pastry dough on a piece of parchment paper, sprinkled with gluten free flour.
Cut into 8 triangles with a pizza cutter, set aside.
Take the flat edge of the triangles and start arranging on a pizza pan into a circle. Start smooshing the edges of each dough together to form a sturdy bottom for the filling. (set aside)
Start browning the Italian sausage. Add in garlic, 1 tbsp of plant butter, salt and pepper. Cook for 5 minutes on medium heat.
Add in all of the veggies. Cook until sausage is cooked through and veggies are tender. Reduce heat to low heat.
Sprinkle in Mozzarella cheese and remaining 1 tbsp of plant butter. Cover frying pan with a lid and simmer.
Once cheese is melted through, start spooning mixture onto your crescent rolls. (It will be about a tablespoon of mixture on each triangle; do not over fill)
You may have Italian sausage leftover. You can use that to make a gravy for dipping.
Now start taking the outside corner of the pastry dough and connecting it to the inside of the pasty circle. Complete this until you have a “Wreath”
Use your egg wash to paint the tops of the pastry dough to give your “wreath” a nice golden glow.
Place in the oven for 20 minutes.
Increase heat to 375 degrees and cook for 5 more minutes or until you have your golden glow.
